These aren't old, but they're the only punch recipes I have. Maybe they'll be of some help.
Lemon Sherbet Punch
from Liberty Tree Tavern, Magic Kingdom
Yield: 1 qt
4 c Lemon sherbet
1 c Frozen lemonade concentrate, thawed
3 c Warm water
Ice cubes
Lemon slices
Place sherbet in mixing bowl. Using mixer on low, add lemonade concentrate and water. Mix well, 5 mins. Refrigerate. Serve in tall glasses with ice and garnish with lemon slices.
<Source: Mickey's Gourmet Cookbook>
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Holiday Berry Punch
10 oz frozen strawberries in syrup, thawed
12 oz frozen concentrated cranberry-raspberry juice
12 oz frozen concentrated lemonade
1 liter ginger ale, chilled
2 liters club soda, chilled
Puree strawberries with syrup in blender. This can be done ahead and refrigerated. Just before serving, combine pureed strawberries, cranberry-raspberry concentrate, lemonade concentrate and ginger ale in a 6 quart bowl. Gently stir in club soda and serve in glasses with a garnish of skewered strawberry and cranberry if you wish. Yield: 32 half cup servings
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This one doesn't have a name as far as I know. We used to make it eons ago for our youth group's all-nighter on New Year's Eve. The kids used to call it "Christian Sangria" (how would they know what Sangria tasted like...they were 13 to 17
) because after sitting in the bowl for an hour the fruit started to take on a...um...pungent taste. LOL I can't remember the actual # of ounces in each size can, but I believe they each made a half gallon once water was added - with the exception of the limeade. We could only get a smaller size...maybe 6 oz of concentrate?
1 large can frozen lemonade
1 large can orange juice
2 small cans limeade
1 jumbo can fruit punch (When it was unavailable we'd use 2 cans Hawaiian Punch as the frozen stuff tasted like that.)
2 liters ginger ale
2 lemons, sliced
2 limes, sliced
2 medium oranges, sliced
Combine all the concentrates & add the amount of water each can calls for. Slice the fruit & add to the juice. (It's better if you can store it in the refrigerator for a couple hours before putting it into the punch bowl.) Add the ginger ale immediately prior to serving.
To keep it chilled, we could put the combined juices into a bundt pan with a few additional slices of fruit. Freeze & then float on the punch after adding ginger ale.
